1
jar (7.25 oz) roasted red bell peppers, drained, cut into strips
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Steps
1
Place turkey in 3- to 4-quart slow cooker.
2
Cover; cook on Low heat setting 7 to 8 hours.
3
With slotted spoon, remove turkey from cooker; place on cutting board. Discard liquid in cooker. Remove bones from turkey and discard. With 2 forks, shred turkey. Return turkey to cooker. Stir in Italian dressing.
4
Cut rolls horizontally in half. To serve, spread bottom half of each roll with 1 rounded tablespoon spreadable cheese; top with 1/3 cup turkey and some of the roasted peppers. Turkey mixture will hold on Low heat setting up to 2 hours; stir occasionally.
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Look for garlic-and-herb spreadable cheese in the dairy case. It's available in several flavor variations, so experiment to discover which one you like best in this recipe.
Add a New Orleans twist by sprinkling sliced pimiento-stuffed green olives over the sandwiches to give them the taste of the Crescent City's famous muffuletta sandwich.
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